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Date Coffee Cake with Walnuts and Espresso Glaze

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Date Coffee Cake with Walnuts and Espresso Glaze is a moist, flavorful dessert that pairs perfectly with coffee or tea. The rich dates provide natural sweetness, while walnuts add a delightful crunch. The espresso glaze adds a deep coffee flavor, making each bite an indulgent treat. Whether for breakfast, brunch, or dessert, this coffee cake is a must-try for coffee lovers and dessert enthusiasts alike!

Ingredients

For the Cake:

  • 1 1/2 cups pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped walnuts, toasted (for topping)

For the Espresso Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon espresso or strong brewed coffee
  • 1/2 teaspoon vanilla extract

Instructions

  • Prepare the dates: Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and set aside to soften for about 5-10 minutes.
  • Toast the walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts in a single layer on a baking sheet and toast them in the oven for 5-7 minutes, or until fragrant and lightly browned. Remove from the oven and set aside.
  • Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  • Prepare the cake batter: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Add the date mixture: Puree the softened date mixture (with the water) in a blender or food processor until smooth. Add this to the butter and sugar mixture, and mix until well combined.
  • Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  • Bake the cake: Pour the batter into a greased 9-inch round cake pan or a 9×9-inch square pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Prepare the espresso glaze: While the cake is baking, whisk together the powdered sugar, espresso, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more coffee or powdered sugar if needed.
  • Cool and glaze: Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle the espresso glaze over the top of the cake. Sprinkle the toasted walnuts on top for added crunch and flavor.
  • Serve: Slice and serve the Date Coffee Cake with a hot cup of coffee or tea, and enjoy the combination of rich, sweet, and nutty flavors!

Notes

  • Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
  • Freezing: Freeze the cake (without the glaze) for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving.
  • Reheating: Warm individual slices in the microwave for 15-20 seconds for a freshly baked taste.

Find it online: https://avarecipe.com/date-coffee-cake-with-walnuts-and-espresso-glaze/